Siopao Asado Recipe Recipe
Siopao Asado Recipe
January 3rd, 2014
Siopao is very popular dimsum in the Philippines even though this came from the Chinese. There are many kinds of fillings that can be used in this siopao recipe but asado is the most popular. Making siopao is not a difficult as you think. If you have some experience in kneading dough, then making siopao to you is easy. The only tricky part is twisting and sealing the dough when you finished wrapping up the filling.
Ingredients:
For the siopao dough:
- 2 tsp dry active yeast
- 4 cups flour
- 3 Tbsp shortening
- 3/4 cup sugar
- 1-1/4 cups warm water
- 1/4 tsp salt
- For the pork asado filling:
- 1 kilo pork, slice into small pieces
- 3 Tbsp cooking oil
- 1/2 head garlic, minced
- 1 medium size onion, minced
- 2 Tbsp cornstarch (dilute in 1/4 cup water)
- 1/4 cup soy sauce
- 1/4 cup sugar
- 2 Tbsp oyster sauce
- 1 Tbsp Hoisin sauce (optional)
How to make Siopao Asado:
Prepare the asado filling first. In a skillet, heat oil and saute garlic and onion.
After the onions become transparent, add the sliced pork and stir fry until the pork becomes light brown.
Then add in the soy sauce, oyster sauce, hoisin sauce and sugar then stir cook then simmer for at least 45 minutes.
Add in the diluted cornstarch and stir cook until the sauce becomes thick. Set aside.
To make the dough, soften yeast and 1 tablespoon sugar in lukewarm water. Set aside for from 10 to 15 minutes.
Mix together sugar, salt, and oil in a bowl. Add softened yeast. Add half of the flour and mix well.
Add remaining flour and continue mixing till well blended; knead on floured board until smooth.
Shape the dough into a ball and place in a greased bowl. Grease surface of dough.
Cover with wet cloth and let rise for from 30 to 40 minutes in a warm place.
Punch down dough, divide it into desired sizes, form into balls and let them rise again for 30 minutes.
Flatten dough pieces with a rolling pin. Use spoon on prepared asado filling into the center.
Wrap the filling (similar to wrapping a siomai filling with wanton wrapper) and seal the dough by twisting the top and shape into small balls.
Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
Let the balls rise for from 1 to 1-1/2 hours or until double in bulk.
Steam for from 10 to 15 minutes or until cooked.
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